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Saturday, December 20, 2014

Delight your family by making these delicious oven baked chicken breast, served with steamed broccoli and mashed potatoes. Boneless, skinless chicken breasts are a dieter's best friend and an excellent source of lean protein. 4-ounce serving of boneless, skinless chicken breast contains 26 gm of protein.

Other Spices or seasonings : 1/2tsp (You can use your choice of spice like cumin powder, all spice powder, coriander - chilly and garam masala powder)

i used dried thyme and oregano for this recipe

Method for Restaurant style Juicy baked chicken recipe :

Put chicken in a colander and pat dry(important step) completely. Combine it with the remaining ingredients and marinate in refrigerator for 1 hour. Take the chicken from refrigerator before baking and allow it to reach room temperature. This helps to get the most tender and delicious chicken.

Baking Method :

1. Preheat oven to 400 degrees. Take a Parchment paper (Butter paper) lined vessel and grease it with olive oil).

2. Take out the chicken pieces from the marination and arrange it on the greased vessel, spaced evenly. Take another parchment paper and apply some butter on one side. Cover the Chicken pieces with a parchment paper - butter side down and tuck the edges down. Bake for 35 minutes for the best juicy and tender chicken breast. Meat thermometer should indicate between 160 - 165 degrees.

3. If you don't have parchment paper with you , then use aluminum foil. But covering with aluminum foil will increase the heat and the juices will run out from chicken. So bake for 35-45 minutes and then turn into broil method till the water evaporates.

3. With an electric mixer, cream the butter until light. Add the cardamom- sugar powder and continue mixing until light and fluffy.

4. Add the sifted flour - soda mixture slowly and combine well with spatula. If using, add Nutmeg powder at this stage. Add the final ingredient Semolina and give a good mix.

5. Make a smooth dough using your hands and roll into walnut sized balls. Place 2 inch apart in a non - greased cookie sheet and bake for 20minutes. Allow to cool for 2minutes in the pan and then transfer to the wired rack.

Notes :

1. If you are using more butter / ghee the cookies will be flat.

2. if you are giving 1 hour time to rest the dough in refrigerator, it will hold the shape beautifully.

Beat butter for a few minutes with a mixer on medium speed. Add powdered sugar in two batches and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Now add the flavour with Vanilla extract and 2 tablespoons of milk. Beat for 2 more minutes and divide frosting into 2 bowls.

Tuesday, October 21, 2014

Japanese Soba noodles are buckwheat noodles - as the pure buckwheat flour does not bind together well, most soba noodles are made with a combination of buckwheat flour and wheat flour. This thin grayish-brown noodles are a staple of Japanese cuisine.

Chicken Soba noodle soup Recipe

How to make Soba noodle soup / how to cook soba noodles? / Recipe with Japanese Soba noodles

1. How to cook Soba noodles : Heat up a pot of water and bring it to boil. Soba noodles comes in individual serving bundles. I used one bundle for this soup, so remove the wrapper around it and Add the soba noodles to the boiling water just like we do with spaghetti. Cook till done, al dente. It will take 5 -8minutes. Drain and rinse with cold water and set aside in individual soup bowls.

2. In the mean time, heat oil in a sauce pan and add onion, ginger and garlic. When the onion is translucent, add chicken and stir fry for 1-2minutes and add the stock. When the meat is cooked, add the vegetables, Soy sauce and cook for 2 more minutes. Adjust the salt and Turn off the flame and Ladle the hot soup on the top of the soba noodles and serve immediately.

1. In a wide bowl, combine everything given under 'For the batter' along with few drops of water to make a thick paste. Now add the chicken pieces into it and mix well. Cover tightly with a lid and marinate in refrigerator for 2(min) to 6(max)hours.

2. Add oil to a frying pan / kadai and deep fry the chicken pieces till done. Transfer them to a paper towel and keep aside.

3. In another wok / pan / kadai, add 2tbsp oil (I used the oil in which I fried the chicken). Add garlic, green chilies and ginger and saute well. Now add onions and sauté till it turns to translucent.

4. Now add in capsicum and saute them for 2min. Note that capsicum should remain crispy.

Thursday, October 2, 2014

After a lot of requests from my constant readers, i am writing a detailed post on How to make South - Indian soft and fluffy Idlies at home Using a mixer grinder. The main difference of making the idli batter in a wet grinder and in a mixer grinder is the ratio of riceand Urad dal. If you are using a wet grinder the ratio of rice to Urad dal is 4:1, but if you are using a mixer grinder, the ratio for perfect idli changes to 3:1. Here in U.S i used my Preethi mixer grinder for making these soft idlies.

How to make Perfect spongy Iddli / Idli batter at home?

Ingredients :

Idli rice : 3Cups

Urad Dal / uzhunnu parippu : 1cup

Fenugreek Seeds / uluva : 1/2tsp

Fresh* Cooked rice : 1/2 cup(Refer notes)

Salt

Directions :

1. Wash the rice until water runs clear. Now Soak the rice in enough water(approx. 3 inches above the rice) for 3 1/2 to 4 hours.

2. Meanwhile, wash and soak Urad dal separately along with fenugreek seeds for 1 1/2 to 2hours (Soaking Urad dal for long time decreases its power of fermentation).

3. Now Transfer the urad dal, fenugreek mixture to your mixer grinder along with enough water and grind to a smooth paste, approx. 15 minutes. Transfer it to a big container.

4. Now add the soaked rice to the mixer grinder along with sufficient water in which we soaked the rice. Grind it for 5minutes and then add cooked rice. Grind for another 15-20minutes until smooth.

5. Add the rice batter to the Urad dal batter and mix well with hands. Cover with a tight lid and allow to ferment for 6 to 8 hours or over night. Fermentation of homemade Iddli batter depends on the climate of your place. In colder places, you can leave it inside the oven with the oven light on.

6. Add salt only after fermentation and mix well. The batter is ready to use. Add 2 cups of water into iddli vessel and allow to boil.

7. Pour the batter into greased the idli moulds(i use coconut oil) and steam for 13-15minutes for soft spongy idlies. Use a wet spoon to transfer the idlies from the mould.

8. Serve hot with Chutney / Sambar. I make Idli on the first day, then dosa / uthappam on second day and Paniyaram in the end.

Notes :

a) My cousin Anju Uses Poha / Aval instead of cooked rice to make the iddli batter. Soak Poha/aval in water for 5minutes and add along with the rice. You will get exactly the same results :)

b) Do not use old refrigerated cooked rice to make idli batter. Remember you will keep it outside for fermentation then in refrigerator for minimum 2 days, so make sure you use fresh cooked rice.

3. Add the crushed masala and when you get a nice aroma, add mushrooms and stir fry till the water evaporates. Now add the soaked and drained rice and fry for 3-4minutes. Add the boiling water and when the water comes to boil, add the rice and mix in the lemon juice. cover the pan with a lid and cook in low flame till done. DO NOT OPEN it for first 10minutes..

1. Combine all ingredients listed under "for the sauce", in a pan and allow to boil in low-medium flame for 4 minutes. This is our homemade teriyaki sauce. Keep aside.

2. Add salt, and our homemade Teriyaki sauce to an oven proof dish and add the pat dried salmon. Cover tightly and Keep refrigerated for 30minutes( you can marinate teriyaki salmon in a zip-lock bag/ any airtight container). 3. Preheat the oven to 400 degrees F(200 degrees). Bake uncovered for 20 minutes, or until easily flaked with a fork..

*Update : Since my friend and a great follower of "Lemon n Spice" - Anandi told me that she substituted gambooge with tamarind extract and it came out well, i tried it last time and it came out really well...

2. Heat oil in a kadai and add coconut slices. When it turns to light brown in color , add onion and saute till translucent. Now add the crushed ginger mixture and saute till you get a nice aroma.

3. Now add the turmeric powder, chilly powder, coriander powder and when it is roasted add marinated chicken pieces. Cover and and cook till the chicken pieces are tender. Adjust the salt and add garam masala.

Thursday, August 28, 2014

This is a very famous road side snack in Coimbatore which can be made with mushrooms or Cauliflower. I did my college from Coimbatore(2001 - 2008) and this was my favorite snack at that time. This can be served as a side dish with chappathi / roti. Don't confuse this dish with Authentic Kerala Sadhya Dish - Kalan which is a yogurt based curry.

Coimbatore Street Food - Kaalan Chat

After
starting my blog in 2009, i tried to make Kaalan once. I followed the
same 3 steps which that old street vendor in Coimbatore used to do. 1.
Batter fry the mushrooms, 2. add some aromatic stock and 3. a final
touch with onion and some spices. I followed like that But still
something was missing. Then i read online that nutmeg is the main
ingredient in Kaalan which i never used. The lady who uploaded this tip (Ramya)
got this information from a roadside Vendor who is making Kaalan for
years. Hooray!!!! i got the secret ingredient, tried again with the new
ingredient and Viola!! My favorite Kalan was ready in 20min. :). I
dedicate this recipe to my biggest Kaaln Lover Nish (my sister) and my
close friends Milsha, Sisira and Sunendra. Miss you gals :(

Directions : Add oil and add red chilies, whole spices, bay leaf and saute for one minute. Now add onion, ginger, garlic and saute till translucent. Add turmeric powder along with 4 cups of water / vegetable stock and bring to a boil. Now allow it to cool and drain. This is the base for your Kaalan.

Step 2 - Prepare the Batter fried Mushrooms :

Button Mushroom : 16oz box / 570g, finely chopped

All Purpose Flour (Maida) : 1/2Cup

Cornflour : 1/4cup

Chilly powder : 1tsp

Turmeric powder : 1/4tsp

Garam Masala : 1/2tsp

Grated ginger / Crushed Ginger : 1/2inch piece

Grated Garlic / Crushed Garlic : 3cloves

Red Food color

Egg : 1(optional)

Lemon juice / Vinegar : 1tsp

Salt

Oil : 2tbsp *

Directions
: Mix all ingredients except oil and mushrooms in a wide bowl. Add 1tbsp water(or more if you are not using egg) and make a batter to fry the mushrooms. Now add the
mushrooms and combine well. Heat oil in a non stick pan and deep fry
them.(*I used 2tbsp oil and shallow fried the mushrooms by spreading in
one layer). Drain the excess oil using paper towel.

step 3 - Prepare the final thick Kalan :

approximately 2 cups of drained stock we prepared from step 1

Onion : 1, finely chopped

Green Chillies : 2 finely chopped

Red chilly powder : 1tsp

Garam Masala / Eastern meat masala : 1tsp

Coriander leaves : 1/4cup, finely chopped

Salt

Directions :

1. Heat the same vessel from step 2 and add the fried mushrooms. Now add 1cup drained stock we prepared in step 1 and mix well with the mushrooms. Using the spatula stir continuously ad scramble the fried mushrooms. You should work quickly to separate the mushrooms and stir fry well. When the water is absorbed add the remaining 1cup stock and repeat the same process and your final result will be bite sized fried mushrooms with a soggy texture. Make sure your Kaalan is not dry. So Before the water evaporates, add remaining ingredients listed under Step 3 - and stir fry for one minute. Serve hot with some extra onions and coriander leaves on top.